Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper.
3. In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, and thyme.
4. Carefully zest one lemon directly into the bowl with the herb mixture. Halve both lemons. Squeeze the juice of one lemon half into the bowl. Slice the remaining lemon halves into thin rounds.
5. Add the seasoned chicken thighs to the bowl with the marinade, tossing to coat evenly. Ensure the herbs, zest, and juice are well distributed over the chicken.
6. Arrange the chicken thighs skin-side up in a large baking dish. Tuck the lemon slices around and under the chicken. If using, pour the chicken broth into the bottom of the dish.
7. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy. Baste once or twice during cooking with the pan juices if desired.
8. Let the chicken rest for 5 minutes before serving. Serve with the delicious pan juices and roasted lemon slices.